Pasta con Aglio e Olio:
- 3 garlic cloves, sliced
- 4 tbsp olive oil
- 500g spaghetti
- <->
- Saute the garlic in the olive oil until lightly browned
- Boil spaghetti until al dente
- Drain pasta and toss with oil and garlic mix.
- Add salt, pepper and paprika to taste.
Eggs with tomate:
- 50ml olive oil
- 1 medium/large onion, thinly sliced
- 200g whole plum tomates can
- 4 large eggs
- <->
- Warm the oil in a frying pan over medium heat.
- Add onions, cook until soft.
- Add tomatoes, crush them with the spoon. Cook for 20 minutes aprox.
- Break the eggs into the pan and cover it. Decrease heat at medium-low.
- Cook until the whites are opaque and the yolks are firm. 5 minutes aprox.
- Add salt/peper.
Book: Science in the Kitchen and the Art of Eating Well by Pellegrino Artusi
Spaghetti with lentils
- 1/2 carrot finely chopped
- 1/2 onion finely chopped
- 1/2 stalk of celery chopped
- 1/2 garlic clove sliced
- 3 tbsp olive oil
- 165g dried brown lentils, rinsed
- 250g spaghetti
- 350g marinara sauce
- <–>
- In a large saucepan, saute’ the carrots, onion, celery and garlic in the olive oil over medium-low heat until soft.
- In another medium saucepan, fill it with the lentils, add water until cover them over 1 finger. Simmer and cook until tender. 20 mintes aprox. Remove from heat and set aside
- Break the spaghetti into pieces using a dish towel. Then cook the spaghetti in salted water until al dente.
- Drain the lentils and add them to the vegetables.
- Add the marinata sauce. Bring to simmer, cover and cook until the lentils have blended with the sauce. 10 min aprox.
- Add drained pasta with 1/2 cup of pasta water.
- Season with salt/pepper
- Simmer all for 3-5 minutes to combine flavours.
Frittata
- 5-6 large eggs
- 4 tbsp olive oil
- pinch chopped parsley
- pinch grated parmigiano-reggiano
- salt/pepper
- <–>
- Crack the eggs into a bowl and beat them with a fork.
- In a frying pan, heat the olive oil up.
- Season the eggs and add parsly
- Once hot, add the eggs to the pan.
- Scramble the eggs with a spatula, tipping and moving the pan continuously to make sure the eggs dont stick.
- Add cheese and flip the frittata. Cook for 1 minute until golden.
Carbonara
- Guanciale: cured pork cheek
- eggs
- pecorino cheese
- dried pasta
- <–>
- Saute fatty, peppery strips of guanciale in a deep saucepan
- Cook pasta al dente.
- Add pasta to the guanciale.
- Turn off heat, add mixed eggs. Toss
- Add cheese and some pasta water.
- Toss all together.